Salads rock. Good salads, that is. Delicious salads can be dressed up, down, served warm or cold. They’re so much more than bland iceberg and a smattering of ranch dressing. To make our point, we’ve opened up our recipe vault to share some of our favorite salads. Now these aren’t just your everyday ho-hum salads. We’ve included our twist on the French Frisees au Lardons, an Asian slaw, an updated version of the ever-popular Strawberry Spinach combo, a fresh salad topped with avocado and a salad that uses Watermelon as its primary ingredient. Sounds awesome, right? Yeah, we thought so. We strongly recommend you try one soon.

Directions
Cook the bacon in a large skillet over medium-low heat until crisp. Chop into small pieces. While the bacon is cooking, whisk together the chicken broth, 2 tablespoons of vinegar and oil in a medium bowl. Once the bacon is done, add in the small pieces and salt and pepper to taste.

Next, bring 3 inches of water and the remaining tablespoon of vinegar to a boil in a large saucepan over medium-high heat. Crack the eggs one by one into the saucepan, being careful not to break yolks. Reduce heat to medium-low and simmer until yolks are cooked through, about 3 minutes. Remove the eggs from water using a slotted spoon; set aside. Arrange the lettuce on four plates. Top each with a poached egg and drizzle each with about 1/4 cup of dressing.

In a small bowl, mix avocado with half the dressing and set aside. This will prevent the avocado from browning.

Assemble the salad by arranging the lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves. Crumble the ricotta over the top and sprinkle with scallions. Place the avocado in center and serve remaining dressing on the side.